It's Chai Time ~ Redcurrant Cupcakes

Yesterday I walked into our kitchen and there was a pail with fresh currants. And now there are some cute currant cupcakes in our kitchen. How come? Because of some experimental games with ingredients and some dancy songs in the background. And this time, I decided to try to make the cupcakes as fluffy as possible - and it worked out, Yay! 

And as cupcakes, muffins and cakes with fruits often turn out to be wet and sticky, this is a great recipe to avoid a batter that is not baked thoroughly. 

Currant Cupcakes 

2 1/4 cup white flour
2 teasp baking powder
2 eggs
1 cup sugar
3/4 cup hot milk
3/4 cup oil

+ 2 cups currants or any other berries...

Preheat oven to 180degC. Sieve white flour and baking powder. Beat eggs, beat in sugar, milk and oil, until it's light, fluffy and 'watery'. Sieve over flour mixture and beat in. The batter should be very fluffy and light. Fold in the currants. Fill into prepared muffin cups, bake for about 20-25 minutes. 

If you like fruity fluffy cakes you should try these out :) Thank you for reading